• 한국식품위생안전성학회지
• /
• 제19권2호
• /
• pp.66-73
• /
• 2004

본 연구에서는 보통의 조리조건과 위생적 조리조건에서 김밥을 조리하였을 때에, 각 조리조건하에서의 식자재(원재료),조리자의 손, 조리환경(조리기구 및 조리실),그리고 완성된 김밥의 미생물 품질을 살펴보고 이를 토대로 김밥조리과정 중의 중요관리점(CCPs)을 관찰하였다. 김밥과 그 원재료,조리자의 손, 그리고 조리기구(칼, 도마 및 김발)의 표준평판균, 대장균군, 분변성대장균군, 대장균, 황색포도상구균, 살모넬라균 등의 미생물을 식품공전에 준하여 측정하였으며 조리실의 미생물 오염도를 평가하였다. 모든 시료에서 대장균, 황색포도상구균 및 살모넬라균은 검출되지 않았으며 표준평판균, 대장균군 및 분변성대장균군은 보통의 조리조건에서보다 위생적 조건에서 현저하게 낮았다 김밥 원재료 중 비가열재료에서는 가열재료보다 표준평판균 및 대장균군수가 많이 검출되었다. 두 조건에서 조리실의 공중낙하균은 모두 양호한 수준이었다. 위생적 조리조건에서 만든 김밥은 보통의 조리조건에서 만든 김밥 에 비하여 표준평판균과 대장균군이 1/100수준이었으나 아직 분변성대장균군이 검출되었다. 따라서 비가열재료, 조리기구 및 조리자의 손의 미생물 오염, 그리고 조리 중의 교차오염이 김밥 미생물 오염의 주요 근원으로 지적되며, 비가열재료의 취급, 조리기구의 세척과 소독 및 조리자의 손씻기 단계가 CCPs로 제시된다.

• 농촌의학ㆍ지역보건
• /
• 제35권4호
• /
• pp.361-369
• /
• 2010

2009년 경상북도 경주시 G 고등학교에서 노로바이러스가 유행하였고, 이에 대한 원인과 전파 양식 등을 규명하고 예방 및 관리대책을 마련하기 위해 역학조사를 시행하였다. G 고등학교 학생 520명과 조리종사자 8명을 대상으로 설문조사를 시행하였으며, 이 중 설사 증상이 심한 학생 21명과 조리종사자 8명을 대상으로 경상북도 보건환경연구원에서 세균 10종 및 바이러스 5종에 관한 검사를 시행하였다. 일별로 가장 많이 발생한 2월 5일을 기준으로 전후 1일간인 2월 4일부터 6일까지의 환례와 유행 기간 중 어떠한 증상도 없는 학생을 대상으로 환자-대조군 연구를 시행하였다. G 고등학교 학생 520명 중 환례는 111명이었으며, 이번 유행에서 G 고등학교의 노로바이러스 발병률은 21.3%이었다. 위험요인 분석에서, 2월 3일의 급식소 정수기물(2.854, 95% CI=1.107-7.358)과 저녁의 콩나물초무침(2.542, 95% CI=1.315-4.915)이 유의하였다. 조리 과정에서 콩나물초무침은 끓는 물에 콩나물을 삶은 후 오염된 것으로 추정된 조리수에 헹구었으며 이후 가열하지 않았다. 환경 조사에서 급식소 상수도관과 하수도관이 시멘트로 된 밀폐된 동일한 공간에 위치하여 수위에 따라 고인 물에 의해 급식소 상수도관이 오염되었다고 추정하였다. 검사상의 한계가 있지만 설문조사와 환경조사를 통해 2월 3일의 급식소 정수기물과 저녁의 콩나물초무침이 오염되었으며, 급식소 상수도관과 하수도관이 동일한 공간에 위치하고 수위에 따라 고인 물에 의해 급식소 상수도관이 오염되었다고 추정하였다.

• Nutrition Research and Practice
• /
• 제4권1호
• /
• pp.58-68
• /
• 2010

This study examined the extent of improvement of food safety knowledge and practices of employee through food safety training. Employee knowledge and practice for food safety were evaluated before and after the food safety training program. The training program and questionnaires for evaluating employee knowledge and practices concerning food safety, and a checklist for determining food safety performance of restaurants were developed. Data were analyzed using the SPSS program. Twelve restaurants participated in this study. We split them into two groups: the intervention group with training, and the control group without food safety training. Employee knowledge of the intervention group also showed a significant improvement in their score, increasing from 49.3 before the training to 66.6 after training. But in terms of employee practices and the sanitation performance, there were no significant increases after the training. From these results, we recommended that the more job-specific and hand-on training materials for restaurant employees should be developed and more continuous implementation of the food safety training and integration of employee appraisal program with the outcome of safety training were needed.

• 한국학교ㆍ지역보건교육학회지
• /
• 제2권1호
• /
• pp.19-30
• /
• 2001

Korea has experiencing outbreaks of food borne illnesses since school feeding programs had been introduced to students. In order to prevent food borne diseases, preventive measures applicable to Korean school system were reviewed. The conclusions are summarized as follows; 1. Raw materials should be purchased through reliable sources in order to ensure the quality of food stuffs in the aspect of food safety and hygiene. 2. The potential causes of food borne illnesses should be carefully identified and control system should be established in order to monitor critical points. 3. Temperature of refrigeration should be monitored and controled continuously in order to safeguard the quality of foods. 4. National and local governments have to provide adequate equipment and utensils to the food establishments of school systems, and public health authorities have to make evaluation of the facilities periodically. The food handlers should be trained in safe food handling and the ways how to prevent food borne illnesses.

• 농촌의학ㆍ지역보건
• /
• 제40권2호
• /
• pp.53-61
• /
• 2015

2014년 울산광역시 일개 고등학교에서 장독소생성대장균의 유행이 발생하였고, 이에 대한 원인과 전파 양식 등을 규명하고 예방 및 관리대책을 마련하기 위해 역학조사를 시행하였다. 학교 야구부원 26명과 조리담당 학부모 2명을 대상으로 설문조사를 실시하였으며, 6월 13~14일 발생한 의심환자 7명과 조리담당 학부모 2명을 대상으로 보건환경연구원에서 세균 10종 및 바이러스 5종에 관한 검사를 시행하였다. 일별로 가장 많이 발생한 6월 14일을 기준으로 3일 전인 11일부터 13일까지의 식단을 이용하여 후향적 코호트 연구를 시행하였다. 학교 운동부 학생 26명 및 조리담당 학부모 2명 등 총 28명 중 환례는 10명으로 장독소생성대장균의 발병률은 35.7%이었다. 위험요인 분석에서 통계적으로 유의한 음식은 없었다. 이번 유행의 원인으로 생활관 식당 내 제빙기의 얼음퍼개 및 얼음이 6월 9일 초발자에 의하여 사용 과정에서 오염된 것으로 추정하였다. 오염된 얼음퍼개가 제빙기 내부에 보관되어, 얼음과 주변 녹은 물이 오염되고 그로 인해 원인병원체의 전파가 이루어졌다고 추정하였다.

• 한국식생활문화학회지
• /
• 제10권1호
• /
• pp.35-44
• /
• 1995

A hazard analysis which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of total plate counts and coliform bacteria was conducted in various phases of product flow of Korean soups (Galbitang, Sullungtang, Jangkuk) prepared at Korean restaurants. Cooked foods were sometimes held at room temperature long enough to permit multiplication of bacteria that might have been present. This was confirmed by the finding of large numbers of aerobic mesophilic colonies ($10^6$) in samples of such foods after handling and holding for several hours before served. These bacteria decreased down to $10^1{\sim}10^2$ while the contaminated Tang were served. And internal temperature of Tang served was approximately $70^{\circ}C$. Critical control points identified were, pre-preparation, handling after cooking and holding on display. Guidelines were suggested for effective quality control of Tang (Korean soups) production. Handlers of these foods need to be informed of the hazards and appropriate preventive measures.

• 한국식품영양학회지
• /
• 제3권2호
• /
• pp.161-168
• /
• 1990

The survey was conducted for the period from 25 th to 29 th July, 1990. The survey area were selected the mountain area in Kang Won Province. Intake of foods and nutrients of all members in the households surveyed by means of questionnaire was computed based on number of meals a day. On the other hand, daily intake of nutrients by an individual was calculated by sex, age and type of work based on the conversion rate of RDA (Korean Recommended Dietary Allowances for Adult). 1. Status of food intake. The average food intake per person per day in surveyed area was 1103.49 g. The total intake of food was consisted of 44.17% grains, 23.31% vegetables, 10.66% fruits, respectively. These findings led us to the conclusion that people in the surveyed area depended heavily on plant foods. 2. Status of nutrient intake, 1) The average intake of Calorie was 2567.54 Cal Per day, which was slightly higher than 2500 Cal of RDA. 2) The average Intake of protein was 82.92g per day, which was higher than 70g of RDA. Though the quantity was above the RDA, it was largely from plant foods 3) The average intake of calcium was 383.93 mg per day, which was much lower than 500 mg of RDA. 4) The average intake of iron was 11.88 me per day, which was nearly the same quantity as 10 mg of RDA. 5) Intake of vitamin group were high among the inhabitants than recommended by RDA 3. The Kinds of food intake The kinds of food intake in surveyed area were totally 66 different kinds. 4. Economic status. As for the education level, almost of the food handlers finished the primary school and the average monthly income was 364,600 in surveyed area. Households used gas(100%) for fuel.

• 대한영양사협회학술지
• /
• 제15권3호
• /
• pp.220-231
• /
• 2009

The principal objective of this study was to evaluate elementary students' awareness of the importance of hand washing, as well as their hand-washing behavior. The data was collected by self-reported questionnaire from 697 students in elementary schools with serving food in a classroom in Busan. Their hand-washing frequency was high, at '3~4 times per day (37.0%)'. 51.0% of the respondents did not wash their hands that often because they were 'not accustomed' to washing their hands, and 35.9% of respondents regarded washing their hands as 'annoying'. The most frequently reported hand washing agent was 'soap and water (71.4%)'. Approximately 95~98% of the respondents always washed their hands after using the bathroom, 87.9% of them washed their hands before eating food, and 86.7% of them washed their hands upon returning home. However, 27.3%, 34.1% and 65.9% of the respondents did not wash their hands after handling money, after eating, and after coughing or sneezing, respectively. Significant factors related to increased hand-washing frequency were gender (p<0.001) and the period of attendance at kindergarten (p<0.05). The mean scores of importance and performance of hand washing were significantly higher for girls than for boys. The group with higher rate (over 4.5/5.0) for the importance of sanitary hand-washing behavior showed significantly higher scores in hand-washing behavior before serving food and before eating than those of the lower rated group (below 4.0/5.0). This study shows that sanitation education is required not only for food handlers but also for students in school foodservices.

• 대한영양사협회학술지
• /
• 제17권3호
• /
• pp.302-312
• /
• 2011

The purpose of this study was to investigate the equipment ratio of sanitary facility/equipment as well as the sanitary management performance level at foodservice of correctional institutions in Korea. For this purpose, a total of 47 questionnaires were distributed to dietitians working at correctional institutions during the period from March 20th to May 18th of 2008. A total of 38 questionnaires (response rate 81%) was analyzed using SPSS (windows ver. 14.0). The majority of the respondents were females (65.8%), 35 years or older (55.3%), with 7 years or longer experiences (65.8%), and with education level of university or higher (60.5%). Among the institutions, 39.5% had less than 500, 28.9% had 501 or more but less than 1,200, and 31.6% had 1,201 or more inmates. The equipment ratio of the sanitary facilities/equipment was 49.7%, which was relatively low. Most dietitians perceived 'limited availability of facilities and equipment' and 'the lack of support from financing department' as the major barriers in implementing a desirable sanitary system. On the other hand, perceived sanitary management performance was rated by the respondents as being between 2.55 to 4.50 (5-point Likert scale)-'Cleaning hands properly as specified' showed the lowest performance, whereas 'Sampling preserved meals by standard methodology' showed the highest. The results of this study suggest that a sanitary education program designed for inmate food handlers is needed for successful sanitary management.

• 한국식품위생안전성학회지
• /
• 제12권3호
• /
• pp.240-253
• /
• 1997

The main problems contributing to food poisoning outbreaks in institutional settings and a home were reviewed and analyzed through the epidemiological investigations of food poisoning. The major documented factors included improper holding temperatures, inadequate cooking, poor personal hygiene, cross-contamination and contaminated equipment, food from unsafe sources, failure to follow food hygiene policies, and lack of education, training, monitoring and superivision. Usually more than one factor contributed to the development of an outbreak. (1) Use of improper holding temperatures was the single most important factor contributing to food poisoning. They included improper cooling, allowing a laps of time (12 hours or more) between preparing food and eating it, improper hot holding, and inadequate or improper thawing. Food thermometers were not used in most of the instances. (2) In inadequate cooking, the core temperature of food during and after cooking had not been measured, and routine monitoring was limited to recording the temperature of plated meals. Compared with conventional methods of cooking, microwave ovens did not protect against food poisoning as effectively. Centralized food preparation potentially increased the risk of food poisoning outbreaks. (3) Poor personal hygiene both at the individual level (improper handwashing and lack of proper hygienic practices) and at the institutional level (poor general sanitization) increased the risk of transmission. Person to person transmission of enteric pathogens through direct contact and via fomites has been noted in several instances. (4) Obtaining food from unsafe sources was a risk factor in outbreaks of food poisoning. Food risks were high when food was grown or harvested from contaminated areas. Possibilities included contamination in the field, in transport, at the retail site, or at the time it was prepared for serving. (5) Cross-contamination and inadequate cleaning/handling of equipment became potential vehicles of food poisoning. Failure to separate cooked food from raw food was also a risk factor. (6) Failure to follow food hygiene policies also provided opportunities for outbreaks of food poisoning. It included improper hygienic practices during food preparation, neglect of personnel policies (involvement of symptomatic workers in food preparation), poor results on routine inspections, and disregarding the results and recommendations of an inspection. (7) Lack of formal and in-service education, training, monitoring, and supervision of food handlers or supervisors were critical and perhaps neglected elements in occurrences of food poisoning.